Iced Fish Research Articles

Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics

Consumers care about the texture of fresh fish flesh, but a rapid quantitative analytical method for this has not been properly established. In this study, texture-associated biomarkers were selected by DIA-based proteomics for possible future application. Results indicated a significant decline in texture and moisture characteristics with extended storage under chilled and iced conditions, and flesh quality was categorized into three intervals. A total of 8 texture-associated biomarkers were identified in the chilled storage group, and 3 distinct ones in the iced storage group. Biomarkers were further refined based on their expression levels. Isobutyryl-CoA dehydrogenase, mitochondrial and [Phosphatase 2A protein]-leucine-carboxy methyltransferase were identified as effective texture-associated biomarkers for chilled fish, and Staphylococcal nuclease domain-containing protein 1 for iced fish. This study provided suitable proteins as indicators of fresh fish flesh texture, which could help establish a rapid and convenient texture testing method in future studies.

The Effects of Different Feeding Regimes on Body Composition, Gut Microbial Population, and Susceptibility to Pathogenic Infection in Largemouth Bass.

This study investigated the effects of dietary commercial feed (n = 50,025 in triplicate, named group PF for soil dike pond, sampling n = 7; n = 15,000 in triplicate, WF for water tank, n = 8), iced fish (n = 50,025 in triplicate, PI, n = 7), and a combination of both (n = 50,025 in triplicate, PFI, n = 8) on different metabolic parameters of the largemouth bass, Micropterus salmoides (0.67 ± 0.09 g, culture period from June 2017 to July 2018). Throughout the experimental period, different areas of water (including input water of the front, middle of the pond, and from the drain off at the back) and their mixed samples were simultaneously analyzed to find the source of the main infectious bacteria. Various feeding strategies may differentially affect body composition and shape the gut microbiota, but the mode of action has not been determined. Results showed that no significant differences were found in the growth performance except for the product yield using a different culture mode (PFI vs. WF). For muscle composition, the higher ∑SFA, ∑MUFA, ∑n-6PUFA, and 18:3n-3/18:2n-6 levels were detected in largemouth bass fed with iced fish, while enrichment in ∑n-3PUFA and ∑HUFA was detected in largemouth bass fed with commercial feed. For the gut microbiota, Fusobacteria, Proteobacteria, and Firmicutes were the most dominant phyla among all the gut samples. The abundance of Firmicutes and Tenericutes significantly decreased and later increased with iced fish feeding. The relative abundance of species from the Clostridia, Mollicutes, Mycoplasmatales, and families (Clostridiaceae and Mycoplasmataceae) significantly increased in the feed plus iced fish (PFI) group relative to that in the iced fish (PI) group. Pathways of carbohydrate metabolism and the digestive system were enriched in the commercial feed group, whereas infectious bacterial disease resistance-related pathways were enriched in the iced fish group, corresponding to the higher rate of death, fatty liver disease, and frequency and duration of cyanobacteria outbreaks. Feeding with iced fish resulted in more activities in the digestive system and energy metabolism, more efficient fatty acid metabolism, had higher ∑MUFA, and simultaneously had the potential for protection against infectious bacteria from the environment through a change in intestinal microbiota in the pond of largemouth bass culturing. Finally, the difference in feed related to the digestive system may contribute to the significant microbiota branch in the fish gut, and the input and outflow of water affects the intestinal flora in the surrounding water and in the gut, which in turn affects growth and disease resistance.

Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

The effect of dry salting during the cold-smoking process was evaluated on Atlantic salmon initially stored in refrigerated seawater (RSW) or ice. A 2D mathematical model was developed from first principles, simulating the heat and mass transfer process during dry salting at increasing salting duration. This model was validated using experimental values and compared with the empirical model of Zugarramurdi and Lupín. The predicted values were used for water activity prediction and validated. It was found that salting duration influenced drip loss, redness and yellowness, texture, water activity, salt uptake and water loss. Smoked salmon from RSW fish were more reddish with a lower water activity than iced fish after vacuum storage. Drip loss and colour were significantly influenced by the processing step (salting, smoking and storage). Overall, the model presented reasonable predictions for temperature, salt and water content, water activity and was in close agreement with the empirical model.

Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage

The effect of gutted whole fish storage method after slaughter (refrigerated seawater (RSW) −1 °C, ice 0 °C) and common fish packaging methods (vacuum skin, traditional vacuum) in refrigerated storage at 4 °C were investigated. Quality parameters such as pH, drip loss, water holding capacity, colour, texture and microbial growth were analyzed. There was an overall weight gain of 0.9% and salt uptake up to 0.23% for fish stored in RSW for 4 days, followed by ice storage for 3 days. After packaging, pH and hydrogen sulphide producing bacteria in RSW stored fish were lower than iced fish. Drip loss and microbial growth increased through packaged storage, while water holding capacity decreased in all samples. Skin packaged fillets presented a higher drip loss and were lighter, less reddish and less yellowish than traditionally vacuum packaged fillets. Lightness increased, and firmness decreased throughout the experimental period, while redness and yellowness decreased after packaging. Predictive microbiology gave good agreements with the experimental values. It is concluded that storage in RSW extends the lag time of microbial growth and presents good quality traits as those from ice, and the main difference between the packaging methods was drip loss and colour.

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to traditional ice storage. Following the entire value chain, the whole salmon was further processed, and fillets were either chilled on ice or dry salted and cold-smoked. Changes in quality parameters including colour, texture, enzyme activity and microbial counts were also analyzed for 3 weeks. Our results showed that when fish were removed from the RSW tank after 4 days and further chilled for 3 days, an overall weight gain of 0.7%, salt uptake of 0.3% and higher WHC were observed. In contrast, ice-stored fish had a total weight loss of 1% and steady salt uptake of 0.1%. After filleting, raw fillets from whole fish initially immersed in RSW had better gaping occurrence, softer texture, lower cathepsin B + L activity but higher microbiological growth. Otherwise, there were no differences in drip loss nor colour (L*a*b*) on both raw and smoked fillets from RSW and iced fish. Storage duration significantly affected quality parameters including drip loss, colour, texture, enzyme activity and microbial counts in raw fillets and drip loss, WHC, redness and yellowness in smoked fillets.

Assessment of the levels of demand and consumer preferences for differently processed fish in Abakaliki Metropolis

The study assessed the relationship between demand and consumer preferences for differently processed (dried and iced) fish products in Abakaliki metropolis. Purposive random sampling technique was used to select the respondents (60 consumers and 20 marketers) who through questionnaire and interview schedule supplied the data used for the study. The data collected were analysed using both descriptive and inferential statistics in the forms of frequency and percentages. Economic benefit was assessed using gross margin analysis. The results obtained showed that most of the consumers (56.67%) and marketers (65%) of fish products were married females who were within the age range of 35 and 38 years. Mean household size was 7 and 6 persons for consumers and marketers respectively while mean annual income was N105,080 and N183,000 respectively. Results of economic analysis showed that marketers who sold mangala (Bangi mangala) fish in dried form made a gross margin of N1,649,580 while those who sold in iced form made a gross margin of N505,830. In conclusion, selling fish in dried form was more profitable given a net return of N3.631 to every N1 invested as against N1.810 gotten for iced fish marketing. The recommendation was that mangala fish should be processed and sold in dried form to enhance profitability.
 Keywords: Assessment, fish, demand, preference, Abakaliki metropolis

Analysis of Fish Consumption Pattern among Kogi State University Students, Anyigba, Kogi State, Nigeria

This study analyzed the pattern of fish consumption among Kogi State University students in Anyigba. It described the socio- economic characteristics of respondents, determine the effects of socio-economic characteristics on fish consumption, describe the types, forms, reasons for fish consumption and identify the constraints affecting fish consumption among the respondents. Multi-stage random sampling technique was used to select a sample size of 150 respondents. Well structured questionnaire coupled with interview scheduled were used to elicit primary data from the respondents. Descriptive statistics, binary logit regression and 3- point likert scale were used for data analyzing. The results showed that majority (60%) of the respondents were female, 72% were unmarried with an average household size of 3 persons and average income of N 20, 000 per month. Their sources of income were from parents and guardians. The result of the binary logit regression indicated that age (-1.21), income (0.99), price (-0.19), taste (0.65), health benefit (2.31) and price of substitute (0.68) influenced the consumption of fish at 1%, 5% and 10% level of significant respectively. The types of fish consumed were majorly mackerel fish (45.33%), followed by tuna (27.34%). Iced fish were mostly (40%) consumed, followed by 20.67% steamed fish and 7.33% were consumed in grilled form. 43.33% consumed fish for health benefits, 24% consumed fish due to affordability and 14% consumed fish due to availability. Among the constraints facing fish consumption were allergy, proximity, storage and cost with mean score of 2.37, 2.16, 2.10, 2.36 and 2.38 respectively. Thus, fish and fish products were mostly consumed by the respondents with high consumption rate recorded by the female students. The prices of fish should be stabilized, adequate cold storage facilities should be purchased by the fish mongers and the university Fishery department should expand their ponds for efficient production.

Elemental Study of Common Iced Fish Species Sold in Akure, Ondo State, Nigeria

There is a death of information on the mineral composition of essential, toxic elements of commonly consumed frozen fishes in Nigeria, hence, this study was conducted to determine the proximate, elemental composition and also estimate the daily intake of the minerals obtained in the frozen samples of Hake (Merluccius merluccius), Sardine (Sardinella eba), Chub Mackerel (Scomber jopanicus), Atlantic horse Mackerel (Trachurus trachurus) and, Croaker (Pseudolithus elongatus) obtained from four markets in Akure, Ondo State, Nigeria. The fish species examined contained appreciable concentrations of protein which ranged from 15.19% in Chub mackerel to 21.75 % in Atlantic horse mackerel. The ash and moisture content suggest that the fish species are a good source of minerals and a veritable medium for microbial proliferation respectively, while, the crude fat value ranging between 0.16 % in Atlantic horse mackerel to 0.27 % in Hake showed that they are lean fat fishes. The Estimated Dietary Intake (EDI) of the macro and microelements analysed in the fish species (except for phosphorus) fell short of the Dietary Reference Intake (DRI) that were established by the Institute of Medicine. However, the concentrations of toxic elements such as lead, arsenic and cadmium exceeded the maximum limits set for these elements in foods, and this consequently poses a long term risk as a result of the bioaccumulation and biomagnifications of these toxic elements in the body.

Microbiological Study of Common Iced Fish Consumed in Akure, Ondo State, Nigeria

Microbiological Study of Common Iced Fish Consumed in Akure, Ondo State, Nigeria

Genomic structure and molecular characterization of growth hormone and its expression response to different feed types in golden pompanoTrachinotus ovatus(Linnaeus, 1758)

Growth hormone and feed types all play important roles in the growth of vertebrates. In this study, to investigate molecular characterization of the Trachinotus ovatus growth hormone (ToGH) and its expression in response to the different feed types, we characterized the genomic structure of GH and analysed expression patterns using quantitative real-time PCR (qRT-PCR). ToGH spans approximately 4.0 kb and consists of six exons and five introns, with 606 bp open reading frame (ORF). The 5′-flanking region contains consensus sequences for three TATA boxes, one pit-1a, three GRE, two TRE, two HNF-3 and two ERE. A phylogenetic analysis of Percoidei confirmed that the phylogenetic trees based on the GH gene are reliable at the genera level. The expression of ToGH mRNA was highest in intestine, brain and muscle and lowest in liver, spleen and kidney (p < .05). The dietary experiment demonstrated that the transcription level of ToGH in T. ovatus fed with iced fish was higher than in those fed with iced squid and pelleted feed (p < .05). Fish fed with pelleted feed had higher ToGH expression in their intestine than those fed iced squid (p < .05); however, ToGH expression in fish fed with iced fish did not significantly differ from the other feeding groups. This study would be useful to understanding the potential function of GH gene in out pituitary tissues by diets and providing a certain strategy for feed research.

Live table fish transportation - a means of innovative value addition in the fish retail markets of Ludhiana, Punjab

In the present study, different means of transportation of live table fish in Sherpur Fish Market, Ludhiana District in Punjab were investigated. Two methods, one for short distance (travel time &lt;2h) and the other for long distance transportation (travel time 2-6 h), were studied. The transportation method for short distance was with tricycle-rickshaw either pulled by humans or by a moped, wherein, a wooden cuboid (1.5x1.0x1.0 m) with internal polythene lining was used with a carrying capacity of 50-100 kg fish. In the long distance transportation method, polythene lined truck-pool of 3.1x1.83x0.75 m was used and about 600-700 kg fish per truck-pool was transported. About 50 to 100% fish mortality was observed in the long-distancecarriage or truck-pool method, whereas, only 10- 20% mortality was recorded in short-distance-carriage or cart method. The fish transported were primarily carps weighing 300-1500 g each and comprised catla (catla catla ), rohu (Labeo rohita), mrigal (Cirrhinus mrigala), common carp (Cyprinus carpio), big-head carp (Hypophthalmichthys nobilis) and silver carp (Hypophthalmichthys molitrix). The live fish packaging and transportation were used as a means of value addition to ensure fresh quality and added market price per unit fish. The retail price of live table carps ranged from `120-200 kg-1 based on species of fish and its size, whereas, the dead and iced fish was priced below `100 kg-1. The major problems faced in live fish transportation were lack of aeration of water during transportation, inconvenient and cumbersome nature of existing method and accident proneness. The study suggested the need for scientific intervention in mainly two aspects such as: 1) to develop a handy method of live table fish transportation compatible to truck-pools and 2) to develop an aerator appropriate for the live-fish transportation containers in order to overcome the existing problems.

Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum (Sciaenops ocellatus) fillets stored at 4 °C

AimsThe effect of vacuum (VP – 4°C) and CO2/N2–atmosphere (MAP – 4°C) packaging on the quality of red drum fillets compared with whole gutted iced fish was investigated. Methods and resultsA metagenomic approach, bacterial enumeration and isolation, biochemical and sensory analyses were carried out. The organoleptic rejection of whole fish was observed at day 15 whereas VP and MAP fillets appeared unacceptable only after 29days. At these dates, total mesophilic counts reached 107–108CFU g−1. According to Illumina MiSeq sequencing, Arthrobacter, Chryseobacterium, Brevibacterium, Staphylococcus and Kocuria were the main genera of the fresh red drum fillets. At the sensory rejection time, lactic acid bacteria (LAB), particularly Carnobacterium sp., dominated the microbiota of both types of packaging. The pH value of fresh samples was between 5.96 and 6.37 and did not vary greatly in all trials. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA) concentrations were low and not represent reliable indicators of the spoilage, contrary to some biogenic amines (cadaverine, putrescine and tyramine). ConclusionChilled packed fillets of red drum have an extended shelf-life compared to whole gutted iced fish. Overall, few differences in sensory and microbial quality were observed between the VP and MAP samples. Significance and impact of the studyNext-Generation Sequencing (NGS) provided data on the microbiota of a tropical fish.

Spoilage potential characterization of Shewanella and Pseudomonas isolated from spoiled large yellow croaker (Pseudosciaena crocea).

Members of the bacterial genera Shewanella and Pseudomonas are widely known to be responsible for the specific spoilers in iced fish. Ten strains isolated from spoiled large yellow croaker (Pseudosciaena crocea) were identified as Shewanella baltica and Pseudomonas spp. S.baltica was demonstrated as the predominant spoiler in the refrigerated P.crocea due to its high metabolic activities. This work has generated baseline information for a better understanding of the role of various spoilage bacteria in chilled marine fish and for the control of contamination and growth of main spoilage bacteria to extend the shelf life of marine fish.

Evaluation of fish handling techniques employed by artisanal fishers on quality of lethrinids and siganids fish genera at landing time along the Kenyan coast using sensory and microbiological methods

In artisanal fishery, traditional handling methods such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags after capture are commonly employed. These practices accelerate fish spoilage due to cross contamination and exposure to high ambient temperature. This study aimed at investigating the effect of non-icing (onboard handling methods) on the quality of Lethrinids (Emperor fish, local name: Changu) and Siganids (Rabbitfish, local name: Tafi) landed along the Kenyan coast in comparison to iced fish. Monthly, samples were assessed by sensory methods using Quality Index Method (QIM), Total Viable Counts (TVC) and hydrogen sulphide (H2S) producing bacteria considered as specific spoilage organisms (SSO) counts for raw fish; Quantitative Descriptive Analysis (QDA) and Torry score for cooked fillets. Iced fish was characterised by better freshness quality attributes at landing time compared to non-iced at both landing sites. According to the QIM, iced treatment recorded better quality scores that were significantly different from non-iced groups (p&lt;0.05) throughout the study with regard to fish genera. Cooked fillets showed both treatments to be within human consumption limits although non-iced fish were characterised by marginal quality attributes. Microbial assessment depicted TVC to be on average 102- 103 CFU/g and 103- 104 CFU/g in iced and non-iced Lethrinids respectively at both sampling sites. In Siganids higher numbers of 104- 105 CFU/g were recorded in non–iced group, with H2S producing bacteria constituting a higher proportion of TVC. Iced Siganids recorded 102 - 103 CFU/g throughout the study. Fish quality was reported to be inconsistent over the sampled month which reflects the large pressure systems of the Western Indian Ocean and the two distinct monsoon periods considered to differ in warmth. The major cause of deteriorated fish quality observed at landing time in the fishery was attributed to bacterial proliferation accelerated most importantly by non-icing onboard handling practises reported such as tossing fish onto the boat bottom or into woven mat baskets and gunny bags employed by the fishers. Sensory evaluation of cooked fillets and microbiological analysis showed fish was acceptable for human consumption regardless of handling method employed. This assures consumers of acceptable fish quality at landing time as long as good hygienic practices are observed at subsequent stages to consumption.

Development of a Low-Cost Icebox for Preservation and Transportation of Iced Fish

A low-cost icebox was developed and its efficacy in icing fish was evaluated in order to minimize huge post-harvest loss and ensure adequate price of wet fish through quality maintenance. Traditional bamboo basket capable of containing 25-30 kg fresh fish was wrapped inside, bottom and top twice by polythene gunny sacs. In between the two layers of gunny sacs, a layer of plant leave mat (hogla mat) and a layer of old nylon net/cloths were placed for insulation. A small plastic pipe (1 cm diameter, 60 cm long) was inserted through the bottom to drain out melted water. The rear end of the pipe was kept fasten with the rim of the basket. To keep the iced fish inside of the wrapped basket, a separate plain polythene sheet was used. Freshly caught Puntius sophore (5.8 ± 0.4 cm) and Cirrhinus mrigala (16.4 ± 1.3 cm) were preserved under adequate icing for 7 to 10 days. Temperature of the iced fish inside was maintained between 0.4o to 3.1oC. Freshness of the fish kept in the new icebox during preservation and transportation was investigated through sensory and biochemical methods. No chance of secondary contamination was found in new ice box because the fish could not come in contact of the basket materials. The device was very easy to clean and keep clean. Shape of filled icebox was found regular and stout with no sign of breakage and leakage. Rate of melting of ice was 23.0 ± 1.6% in 24 hours. Replacement of ice was done at such rate. Melted water was adequately drained out. Iced C. mrigala and P. sophore kept in the icebox were in excellent quality in terms of both sensory and biochemical indicators till the end of 7th or 10th day, respectively. The study suggested that the new icebox was effective in preserving and transporting iced fish.DOI: http://dx.doi.org/10.3329/pa.v19i2.16952 Progress. Agric. 19(2): 119 - 127, 2008

Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth media

This study points out the limitations of several general growth media frequently used in seafood research by a systematic identification of the microorganisms on fish samples during ice storage unable to grow on those media. Aerobic psychrotrophic count (APC), replication on various general media and total cultivable microbial community denaturing gradient gel electrophoresis (DGGE) analysis revealed that many potential spoilage microorganisms were overlooked. Those microorganisms overlooked by using only one single growth medium were identified by partial 16S rRNA gene and gyrB gene sequencing. Members of the genera Shewanella, Vibrio, Aliivibrio, Photobacterium, Pseudoalteromonas and Psychrobacter, including Photobacterium phosphoreum, Shewanella baltica and Pseudomonas fluorescens are unable to grow on PCA. APC analysis also confirmed that on plate count agar (PCA) the enumeration of the microbiota was underestimated. Although Long and Hammer agar (LH) and marine agar (MA) obtained the best quantitative (APC analysis) and qualitative (replication and DGGE analyses) results for fish quality analysis, analysts have to keep in mind that some species were also unable to grow on those media, such as Pseudomonas fragi and Acinetobacter sp.

Factors Affecting the Volume of Trade on Seafood in Umuahia Markets, Abia State, Nigeria

The broad objective of this study is to examine the factors affecting the quantity of sea foods traded in Umuahia markets in Abia State, Nigeria. Two sets of structured questionnaire were used to collect data from iced fish traders, (wholesaler and retailers) and periwinkle retail traders. A total of 100 traders of sea foods randomly selected from four markets were interviewed. They consist of 30 wholesalers and 40 retailers of iced fish, and 30 retailers of periwinkle. Simple statistical tools such as percentages, frequency distribution and the regression analysis were applied to the data collected. Results show that the commodities were supplied from distant places, namely; Rivers, Bayelsa, Akwa Ibom, Delta and Cross River States. Factors that have significant effect on the quantity of wholesale trade on iced fish are household size, level of education, operating capital and the commodity price. Income from secondary occupation is significant in affecting retail trade on the iced fish while years of trading experience was statistically significant in affecting retail trade on periwinkle. The F-ratios were significant. The R2 showed that the variations in the dependent variable were captured by the independent variables. Formulation of policies that will encourage inter-State is recommended. Key words: Seafoods, Trade, Markets, Abia State

Evaluation of texture parameters of Rohu fish ( Labeo rohita) during iced storage

The textural parameters of Indian major carp Rohu fish ( Labeo rohita) during iced storage have been studied during iced storage for the duration of eight days. Textural parameters, viz. skin hardness, toughness and stiffness has been evaluated on a texture analyzer for the different day of iced fish. The abruptly reduction in skin hardness (bio-yield point) and toughness was observed after fifth day of storage. The skin hardness ranged between 86.911 and 95.656 N within five days of storage and thereafter reduced within the range from 48.714 to 65.920 N. The stiffness ranged between 3.1474 and 4.6340 N mm −1 and toughness, 588.9–713.2 N mm for five days. After five days of storage, the stiffness and toughness reduced in the range of 2.0030–2.8111 N mm −1 and 415.0–526.3 N mm, respectively. During this storage period the pH of fish flesh was also determined with pH meter. The pH increased from 6.10 to 6.90 during the period of storage. Exponential regression presents the relationship between fish flesh stiffness F s and pH with coefficient of determination 0.9695 and standard error 0.167. The results of skin hardness curve were fitted to modified Maxwell model. The modified Maxwell model could satisfactorily described relationship between skin hardness and compression time for iced fish with the coefficient of determination ranged from 0.9910 to 0.9967 and standard error ranged from 1.184 to 2.014. The coefficients of Maxwell model were further fitted in exponential expression to relate with the days of storage. Thus, the developed Maxwell model could predict the skin hardness for fish with an error of 0.06%, which was within the limit of experimental uncertainty of 5.54%.

Assessment of the fish demand pattern of households in Imo State, Nigeria

This study analyzes fish consumption patterns of households in Imo State, Nigeria using data from household budget survey conducted between December 2003 and December 2004. The Linear Approximate Almost Ideal Demand System (LA/AIDS) was employed to investigate the economic and demographic effects on the demand for three types of fish. Prices were adjusted for quality, and the demographic translation method was used to incorporate the demographic variables. Result showed that the demand for fresh fish, dried fish and iced fish were 0.09kg, 0.17kg and 0.34kg per day respectively. The estimated demand elasticities indicate that an increase in the expenditure on fish will change the structure of fish consumption in favor of fresh fish and dried fish, and against iced fish. Socio- demographic characteristics, education, age, sex and food consumed away from home significantly influence the pattern of fish demand. Because changes in socioeconomic variables are realized very slowly, their impact should be considered in long run planning. Animal Production Research Advances Vol. 2(1) 2006: 23-27

Econometric Analysis Of Aggregate Demand For Meat In Imo State, Nigeria

This study was designed to isolate the determinants of aggregate demand for meat and analyze the demand elasticities of meat in Imo State. Time series data were collected with structured questionnaire along side personal observations from 120 stratified randomly selected households for the period 2000-2003. Data were collected on per capita meat demand , retail price of meat, retail price of dried fish, retail price of iced fish and per capital income, and analyzed using the ordinary least squares (OLS) regression technique. Results show that aggregate demand for meat in Imo State is generally price inelastic. Beef and poultry were found to be normal goods. Dried fish was also found to be close substitute to beef. If the demand for poultry in the State can be projected and appropriate programmes designed to boost local production of poultry, it is expected that in a short while, Imo State would be able to produce adequate quantities of this source of animal protein at affordable prices thereby improving the level of protein intake by the populace. Key words : Aggregate Demand, Meat Journal Of Agriculture And Social Research Vol. 5 (1) 2005: 62-66